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Preparation
- Peel the tomatoes, cut them in four, remove the seeds, cut the flesh
into pieces and cook everything in a pan with the crushed
garlic clove into a thick mush. Season with pepper and
salt and mix finely.
- Cut 4 thick slices of the peeled potato. Blanch them for 5 minutes
then drain them. Dab them dry, rub them
on both sides with olive oil, and season with pepper and salt.
Grill them 3 minutes either side under the hot
oven grill. Turn them around 90° after 1.5 minutes so that you
get a criss-cross pattern.
- Wash the cucumber, dry it and cut it without
peeling into wafer-thin rounds with the kitchen slicer or
food processor.
- Lay a bed of cucumber rounds on eachy plate, season them with
pepper and salt and drizzle olive oil over them. Arrange
a layer of ham slices and on top of that, another layer of cucumber rounds
. Garnish with slivers of Parmesan cheese,
the grilled potato, rocket salad and drops of tomato coulis.
Ingredients
1 Flandria cucumber, 2 Flandria tomatoes, 1 crushed garlic clove,
1 large potato, 300 g dry-salted ham (in very thin slices),
1 block of Parmesan chase, some rocket salad, pepper, salt and olive oil.
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